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  • What is it?

    Yuzu is a Japanese citrus that is found in Japan during the winter months. It is about the size of a tangerine and has bumpy, thick yellow skin. It is a sour citrus that is not eaten as a fruit, but widely used in Japanese cooking to flavour dishes.

  • How can it be eaten?

    Yuzu fruit does not contain much juice and is mainly prized for its highly fragrant zest. The juice can be used in a similar manner to lemon and lime. However yuzu juice has a more intense flavour and therefore a little goes a long way.


    The yuzu peel is used both as a garnish and to flavour dishes. It can be added to salad dressings, soups, simmered dishes, pickles, cooked vegetables, noodles and fish dishes. The fruit can also be made into ice-cream, jam, jellies, cocktails and yuzu-cha, which is a Korean herbal cold and flu remedy. Yuzu is also an essential ingredient in the citrus-based sauce, ponzu and yuzu koshō, a spicy Japanese sauce.


    In Japan, a hot yuzu bath, commonly known as yuzu-yu, is traditionally taken on the winter solstice. The bath is prepared by adding yuzu juice and large pieces of yuzu peel to the hot bath water. This helps to release a pleasant aroma from the yuzu fruit. In Japan, onsens (hot springs) that specialise in yuzu baths float whole yuzu fruits in the hot water. The yuzu-yu is believed to guard against winter colds, condition the skin, warm the body and relax the mind.

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